Shrimp Boil Kabobs (Skewers)

It’s officially summer and time to fire up the grill for a summertime southern-style shrimp boil with big shrimp, corn, sausage, potatoes, and spices.

Why We Love This Recipe

• What’s not to love about kabobs?!
• Kabobs make the perfect portion-control meal.
• These taste like a summertime shrimp boil party on the beach without all the work.
• They are super simple to customize to each person’s taste.
• Super simple to make ahead and grill when ready.

Ingredients

• Shrimp – I recommend using a large or jumbo-sized shrimp when making any type of kabobs.
• Corn on the Cob – I use fresh, but frozen pre-cut corn on the cob will also work in this recipe. Be sure to thaw them before trying to skewer them.
• Kielbasa Sausage – You can use any type of sausage you like. Other good choices are andouille, another smoked sausage, or bratwurst and jumbo hotdogs.
• Baby Potatoes
• Cajun Seasoning – My favorite is Tony Chachere’s brand.

Let’s Make Shrimp Boil Kabobs (Skewers)

1. Preheat grill to 375°.
2. Melt butter and cajun seasoning in the microwave for 30 seconds.
3. Separate the seasoned butter into three separate bowls with equal amounts.
4. Cut each corn cob into four pieces.
5. Half or quarter the baby potatoes.
6. Toss the corn and potatoes with one of the small bowls of seasoned butter, cover with plastic wrap and microwave for 2 minutes.
7. Carefully remove corn and potatoes from the microwave, remove plastic wrap and let them rest for 5 minutes.
8. While corn and potatoes are resting clean and devein shrimp and remove the shells. Keep the tails on the shrimp to make them studier for skewering.
9. Slice the kielbasa into 1-1/2 inch slices.

10. Spray metal skewers with non-stick cooking spray.
11. Skewer corn, potatoes, shrimp, and sausage onto skewers.
12. Brush the skewers with the second bowl of seasoned butter.
13. Grill for 10 minutes, flip, brush with the remaining seasoned butter from the second bowl, and grill for another 6-8 minutes.
14. To serve, brush with the last bowl of seasoned butter, garnish with fresh parsley and lemon wedges.

Krazy Kitchen Mom Tips

• I recommend using metal skewers for this recipe. Although the corn is par-boiled, the cores are hard and bamboo skewers would break.
• Spray the metal skewers with non-stick cooking spray before making the kabobs. This will help the kabob pieces slide off after they are cooked.
• After par-cooking the corn and potatoes, let them sit for 5 minutes or until they are cool enough to handle.
• To skewer corn on the cob pieces, set the corn cob side down on a cutting board and skewer the corn piece through the center of the cob.

More KKM Summer Recipes

• Summer Peach Panzanella Bread Salad
• Spatchcock Grilled Chicken
• Amish Macaroni Salad
• No-Bake Strawberry Cheesecake